This course introduces the basic concepts of human nutrition to highlight ways that students can integrate healthy nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutrition practices, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students' lives is emphasized.
This undergraduate course is 5 weeks.
Attendance and participation are mandatory in all university courses, and specific requirements may differ by course. If attendance requirements are not met, a student may be removed from the course. Please review the Course Attendance Policy in the Catalog for more information.
Topics and Objectives
Nutrition: A Path to Health or Chronic Disease
- Explore the connection between nutrition and health.
- Realize how nutrient intake affects current and future health.
- Determine how to evaluate foods for their nutritional value.
- Examine the processes of digestion and absorption within the human body.
Nutrient Sources and Their Role in Health and Disease
- Determine the functions of sugars, starches, and fibers in the body.
- Identify how refined sugars and naturally occurring sugars differ from each other.
- Determine the types and functions of proteins and lipids in the body.
- Recognize how carbohydrates, lipids, proteins, and fiber contribute to health and disease.
The Role of Vitamins, Minerals, and Water for Proper Body Physiology
- Identify the sources and functions of vitamins.
- Determine how vitamins promote health.
- Examine the functions and sources of water and minerals.
- Explore how the intake of minerals and water contribute to health.
Weight, Fitness, and Nutrition
- Recognize the relationship between weight management and obesity.
- Examine the energy and nutritional needs of physically active versus sedentary people.
- Explore the effect of exercise on health.
- Identify considerations for beginning a new fitness routine.
Lifecycle Nutrition and Food Safety
- Recognize how energy and dietary needs evolve throughout a lifespan.
- Identify best food safety practices to avoid food-borne illness.
The University of Phoenix reserves the right to modify courses.
While widely available, not all programs are available in all locations or in both online and on-campus formats. More information about eligibility requirements, policies, and procedures can be found in the catalog.
Transferability of credit is at the discretion of the receiving institution. It is the student’s responsibility to confirm whether or not credits earned at University of Phoenix will be accepted by another institution of the student’s choice.